1 cup butter (no substitutes), softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
6 squares (1 oz. each) white baking chocolate
1-1/4 cups chopped almonds

In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2-inch thick logs. Cut logs into 2-inch pieces. Place 2-inches apart on ungreased baking sheets. Bake at 325°F for 15-17 minutes or until lightly browned. Remove to wire racks to cool.

In a microwave or double boiler, melt chocolate. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden.

Makes 4 dozen.

Submitted by: Jo Brown